Fillets of Lemon Sole with Spinach and Ricotta Stuffing

Fillets of Lemon Sole with Spinach and Ricotta Stuffing


It has good flavour and texture and is a good sustainable choice



 200g Fresh spinach

150g Butter (melted)
2 cloves garlic (crushed)
100g ricotta cheese
1 Lemon
100g Plain flour
100g Grated Cheese



1.      Cook the fresh spinach in boiling salted water for 2 mins drain well, squeeze out water when cool.
2.      Melt butter in a pan, add the garlic and the spinach and gently fry for 2/3 mins, allow to cool then add ricotta cheese (optional)
3.      Fill the Dab fillet with the spinach mix and roll skin side in, lay in shallow tray, season and add a little lemon juice and water and cover with foil, Poach in a med/hot oven for 20 mins.
4.      Make the white sauce
5.      Melt the butter into a thick bottomed saucepan and flour mix together over a gentle heat to form a paste (roux)
6.      Gradually add your hot cooking stock from your poached fish until a sauce consistency is reached; gently cook for 10 mins or so.
7.      Place fish into a buttered earthenware dish
8.      Ladle over sauce and sprinkle with cheddar cheese and bake in a hot oven for 20 mins
9.      Serve with mashed potato